Potato Salad with Asparagus and Watercress
Pierce the eggs with an egg pricker and cook for 10 minutes. Remove, rinse in cold water, peel and let cool. Remove the lower ends from the asparagus and cut the rest into 2 cm (approximately 3/4 inch) pieces.
Heat two liters (approximately 8 cups) of water and a tablespoon of salt. Once the water boils, add the asparagus pieces and the peas. After 4-5 minutes, pour into a colander, rinse with cold water and allow to cool.
Peel the potatoes and cut into slices.
For the sauce: Combine the vinegar, orange juice, yogurt, sugar, salt, plenty of pepper and oil. Mix well. Cut the basil leaves into thin strips. Halve the eggs, remove the yolks with a spoon and crumble into the sauce. Finely chop the egg whites.
Combine all ingredients and the dressing in a salad bowl and mix. Refrigerate for about 2 hours. Before serving, season with salt and sprinkle with the watercress.